We used olive oil to roast the vegetables, but if you would like to make a lighter version, you can simply spray the vegetables with oil before baking.

Ingredients

Quantity

Ingredient

500g

pumpkin, peeled, seeded and cubed

2

zucchini, sliced

1

red capsicum, seeded and sliced

1 tablespoon

olive oil

420g

canned chickpeas, drained

50g

baby spinach leaves

1/4 cup

semi-dried tomatoes, roughly chopped

wholemeal pitta bread, to serve (optional)

Dressing

Quantity

Ingredient

2 tablespoons

extra-virgin olive oil

1 tablespoon

red wine vinegar

2 teaspoons

tarragon, chopped

1 teaspoon

dijon mustard

1

garlic clove, crushed

Method

Preheat the oven to moderate, 180ºC.

Scatter the pumpkin, zucchini and capsicum onto a baking dish and toss with the olive oil so they are evenly coated. Bake for 20–25 minutes until golden and tender.

To make the dressing, combine all the ingredients in a jug and whisk them together well.

Transfer the roasted vegetables to a large serving bowl and add the chickpeas, spinach and tomatoes. Toss with the dressing and serve warm with pitta bread, if you like.

Variation

For a slightly lighter salad, replace 1 can of beans with some fluffy couscous. Pour 1 cup of couscous into a large bowl with 1 cup of boiling stock, water or white wine. Stir briefly, then leave to stand until all the liquid has been absorbed. Fluff with a fork to separate grains and toss through the salad.